Cook tender chicken breasts in a rich, creamy sun-dried tomato sauce all in one pot for easy cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet
Cuisine:Italian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
Add the chopped onion to the same pot and cook until softened, about 3 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Reduce the heat to medium-low and let the sauce thicken slightly, about 3 minutes.
Return the browned chicken to the pot. Simmer gently until the chicken is cooked through, about 5 minutes.
Stir in the fresh spinach until it wilts into the sauce. Taste and adjust seasoning if needed.
Notes
Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
For a slightly tangier sauce, add 1 teaspoon of the liquid from the sun-dried tomato jar along with the broth.
If you prefer thicker chicken pieces, pound them to an even thickness before cutting to ensure even cooking.